Culinary Compass Management LLC

Reducing Waste • Restoring Margin • Refining Flow

Photograph by Eric James showing an egg in a vise
Photo by Eric James

The Napkin

Do you see the leak? Picture this: Someone grabs a stack of napkins, five or ten and they end up in the trash, unused. How many pennies just got thrown away? Is that important?
Here's what we know: A case of quality beverage napkins costs about $143 for 2,400 napkins—that's $0.06 each. Take a moment. Do the math. Is that okay?
Now think about your trash cans after a busy shift. What do you see in there? Napkins, straws, gloves, to-go containers, partially used ingredients. How many pennies are sitting in that garbage?
We don't tell operators what to see. We help them learn to see it themselves. Because once you start seeing the leaks, you can't unsee them. And that's when real change begins.
Why This Works
For a restaurant doing $1 million annually, a 2% improvement in margin returns $20,000. Most engagements uncover multiples of that—often in the first quarter alone. 

Services

    Culinary Compass Management helps restaurants and multi-unit operators identify, measure, and correct the sources of operational waste that quietly drain profit. We specialize in connecting what the data says with what actually happens on the ground.

    Waste Reduction: Classify and eliminate prep loss, overproduction, spoilage, and plate waste.

    Workflow Optimization: Streamline kitchen, prep, and service processes for maximum throughput and minimal fatigue.

    Menu Optimization & Pricing: Align sales mix, item placement, and pricing strategy with true operational cost.

    Demand Forecasting: Translate local patterns—weather, events, dayparts—into sharper purchasing and labor accuracy.

    Staff Scheduling: Build shift patterns that match your traffic and reduce burnout or idle labor.

    Customer Engagement: Track behavior patterns and feedback loops to retain regulars and spot issues early.

    Multi-Unit & Enterprise Engagements: Chain operators and franchise groups require systems-level solutions, training models, cross-location analysis, and team coordination. I use proprietary analytical tools for deep research and can assemble specialist teams (accountants, programmers, educators) to address complexity at scale. These engagements are scoped individually and priced per project. Contact for consultation.

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About Company

I'm Bruce Tisler, a professional chef and independent operations analyst based in Bakersfield, California. After decades in kitchens. From high-volume quick service and multi-unit operations to fine dining I've learned that success rarely comes from one big innovation. It comes from fixing the dozens of small misalignments that quietly erode profit and morale.
Before culinary school, I designed large-scale computer communication networks. I graduated from the California Culinary Academy in San Francisco, and that combination of backgrounds allows me to read a kitchen the way others read a spreadsheet—seeing where time, motion, and product fall out of sync.
I founded Culinary Compass Management to close that gap: combining real operational insight with data-driven precision. I don't sell software or point-of-sale systems. I focus on process and flow with pinpoint accuracy.
 

Process

Every engagement begins with conversation not assumptions.

Step 1: Exploratory Call (Free, 15–20 minutes)
A brief phone or video conversation to understand your situation and see if we're a good fit. No obligation.

Step 2: Full Diagnostic Assessment ($250, 1–2 hours onsite)
If we decide to move forward, I'll conduct a structured onsite assessment:

 • Discovery (20 minutes): We discuss your pain points, review recent trends in sales and costs, and identify what's keeping you up at night.
 • Observation (30–60 minutes): I walk the line, watch the flow, and talk with your team. This is where the data meets the reality, where I see what's actually happening versus what's supposed to happen.
 • Debrief (20 minutes): We sit down and discuss what I've seen. No jargon, no fluff—just a clear picture of the operational issues and what it would take to fix them.

If you engage for ongoing work, the $250 assessment fee is credited toward your first invoice.

After the assessment, you'll receive a detailed written report outlining what I observed and why I believe those issues exist. If you want to move forward, I'll provide a proposal with a clear path and timeline. Timeline and scope are defined in the proposal and agreed upon before work begins.

From there, we design precise, measurable improvements that translate quickly into results. The goal is not disruption—it's restoration. We bring clarity to your existing operations, align your team, and return flow to the daily rhythm of work.

A note on implementation: My recommendations only work if they're implemented consistently. I'll show you what needs to change—but lasting results require leadership commitment and daily discipline from your team. 

Rates & Travel


Exploratory Call: Free (15–20 minutes by phone or video)

Full Diagnostic Assessment: $250 flat fee (1–2 hours onsite, credited toward first invoice if you engage for ongoing work)

Ongoing Consulting:
• Standard Rate: $95/hour (within 150 miles of Bakersfield)
• Out-of-Area Rate: $120/hour (beyond 150 miles)
• Billable Time: Includes travel to and from your location, plus all onsite work
• Travel Expenses: Fully reimbursed (mileage, lodging, meals as applicable)

Out-of-State or Multi-Location Engagements: Require an advance retainer to cover travel risk and scope. Retainer amount is determined by number of sites and travel complexity.

System Builds: Complete restaurant business plans or full kitchen designs from concept require a retainer and are quoted per project. These are separate from hourly consulting work.

I maintain a maximum of four full clients at one time to ensure focus and quality. Focused, short-term projects are accepted based on availability. 

Next Steps

Schedule a free 15-minute call. If there's a fit, we'll book the onsite assessment.
Email: brucetisler@culinarycompassmanagement.com
LinkedIn: www.linkedin.com/in/bruce-tisler-ccm


Disclaimer & Terms

Culinary Compass Management LLC provides advisory services focused on operational efficiency, process analysis, and training support. All recommendations are based on available client data and on-site observation.

Implementation is the client's responsibility. Our role is to identify issues, design solutions, and provide guidance. Results depend entirely on execution, leadership follow-through, staff compliance, and sustained behavioral change at all levels of the operation. We cannot guarantee outcomes where recommendations are not fully implemented or maintained.

Culinary Compass Management LLC assumes no liability for third-party actions, system integrations, partial implementation, or unadvised modifications to recommendations. All engagements are confidential and protected under professional conduct standards.

Payment terms: Invoices are due upon completion of services rendered, regardless of implementation status. 

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